Turkey Tettrazini – Recipe

If you are you tired of turkey now, please raise your hand.

*raises hand*

The boys are not too fond of left over turkey (can you believe it?!), they can’t get enough of it on the day it is made but come twenty four hours later they want nothing to do with it.

Dh and I can eat only so many turkey sandwiches before we are seeing green.

So last night I figured this would be a wonderful way to use up the rest of those turkey leftovers.

This is the recipe I always use but normally omit the wine and just use some extra chicken broth. Last night however I tossed in some Cabernet Sauvignon since we had a tiny bottle in the fridge.

I can also say that I added in a bit of sour cream.

Honestly, how can you not have sour cream in this recipe?

I like to added in some onion and garlic powder to give it that extra zing.

I have to say that the batch I whipped up last night was the best that I have ever made.

Nate kept telling me how wonderful it was and enjoyed every bite that he ate.

You could make it really healthy by not putting in the sour cream but would you really want to do that?

Rustle up the rest of your left over turkey and you have yourself a meal!

Oh! I did sub in cheddar cheese as you can see.

* Exported from MasterCook *

Turkey Tetrazzini

Recipe By: Evelyn Tribole M.S., R.D.
Serving Size: 6
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces spaghetti
14 1/2 ounces chicken broth -- defatted - one can
8 ounces mushrooms
1 cup evaporated milk
3 tablespoons cornstarch
3 tablespoons dry sherry*
1 tablespoon sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups turkey -- chopped & cooked
3 tablespoons Parmesan cheese -- grated

• Cook the pasta according to the directions on the package. Drain and set aside.
• Meanwhile, preheat the oven to 375 degrees. Bring the brothe to a boil in a medium sauce pan. Add the mushrooms. Simmer, uncovered, about 4 minutes or until tender.
• Stir the milk into the mushroom mixture. In a custard cup stir together the cornstarch and sherry until smooth. Stir the cornstarch minsture into the mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute more.
• Remove the saucepan from the heat. Stir in the salt and pepper. Then stir in the turkey. Ad the pasta and toss until well coated.
• Transfer the pasta mixture to a shallow 3 quart casserole or a 13x9x2 baking dish. Sprinkle with the Parmesan cheese. Bake for 20 - 30 minutes or until golden brown and bubbly.

Notes:
* If you do not have Dry Sherry, you can use a white wine or as I did use what you have on hand.

Source:
"Healthy Homestyle Cooking"
Copyright:
"1994"
Yield:
"6 "
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Per Serving: 317 Calories; 9g Fat (25.0% calories from fat); 24g Protein; 34g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 411mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.